chicken a la king with crisp cheddar-cornmeal waffles

Name: Chicken a la King with Crisp Cheddar-Cornmeal Waffles
Prep time: 40 min
Cook time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 4 cup(s) chicken broth; 2 pound(s) skinned and boned chicken breasts; 6 tablespoon(s) butter, divided; 4 - red bell peppers, diced 1/2; 1 medium onion, diced; 1 - (8-ounce) package fresh mushrooms, quartered; 1 teaspoon(s) salt; 1/8 teaspoon(s) ground red pepper; 6 tablespoon(s) all purpose flour; 2 cup(s) whipping cream; 3 tablespoon(s) dry sherry; 2 tablespoon(s) lemon juice; - salt and pepper to taste; ## CRISP CHEDDAR-CORNMEAL WAFFLES; 1 cup(s) all purpose flour; 1 cup(s) yellow cornmeal; 2 teaspoon(s) baking powder; 1 teaspoon(s) soda; 1/2 teaspoon(s) salt; 1 1/2 cup(s) (6 ounces) shredded sharp cheddar cheese; 1/2 cup(s) chopped toasted pecans; 3 large eggs; 1 cup(s) buttermilk; 1 cup(s) club soda; 1/3 cup(s) canola or vegetable oil

(2 RATINGS)

106 Pinches 2 Photos

Diane Atherton

PINE MOUNTAIN, GA

Updated on Sep 9, 2011

Chicken a la King is comfort food at its best. Serve this dish and it sure to be a hit!! Last year while shopping in Dillards in Montgomery, AL I came across this wonderful Southern Living Christmas Cookbook. It is a Special edition presented exclusively by Dillards for a fundraiser they were having. I have no regrets having purchased this cookbook. It has tons of wonderful recipes and this is one of them. It's been a year since I made this dish, with the holidays just around the corner, I'm pulling this recipe out again! This recipe makes a ton, freeze some for later.

Rate

prep time 40 Min

cook time 1 Hr 30 Min

method Stove Top

yield 8 serving(s)

Ingredients

4 cups chicken broth
2 pounds skinned and boned chicken breasts
6 tablespoons butter, divided
4 - red bell peppers, diced 1/2
1 medium onion, diced
1 - (8-ounce) package fresh mushrooms, quartered
1 teaspoon salt
1/8 teaspoon ground red pepper
6 tablespoons all purpose flour
2 cups whipping cream
3 tablespoons dry sherry
2 tablespoons lemon juice
- salt and pepper to taste
CRISP CHEDDAR-CORNMEAL WAFFLES
1 cup all purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 1/2 cups (6 ounces) shredded sharp cheddar cheese
1/2 cup chopped toasted pecans
3 large eggs
1 cup buttermilk
1 cup club soda
1/3 cup canola or vegetable oil

How To Make chicken a la king with crisp cheddar-cornmeal waffles

Step 1

DIRECTIONS FOR CHICKEN a la KING

Step 2

Pour broth in a dutch oven or stockpot; bring to a boil. Add chicken; reduce heat to medium-low, and cook, uncovered, 10 minutes. Remove chicken from broth; coarsely chop and set aside. Strain broth through a sieve into a saucepan; simmer, uncovered, over medium heat until reduced to 2 1/2 cups (about 10 to 20 minutes)
Step 3

Melt 3 tablespoons butter in a large skillet over medium heat. Sauté red bell pepper and onion 4 minutes until tender. Add mushrooms, salt, and ground sauté 4 minutes. Remove from heat and set aside.
Step 4

While broth continues to simmer, preheat waffle iron and cook waffles.
Step 5

Melt remaining butter in dutch oven over low heat; whisk flour, dry sherry and lemon juice. Cook 3 minutes whisking constantly. Gradually whisk in reserved broth and 2 cups whipping cream; cook over medium heat, whisking constantly, until sauce is thickened and bubbly.
Step 6

Add chicken and reserved vegetables to sauce. Cook over medium heat until thoroughly heated. Add salt and pepper to taste. Serve over Cheddar Waffles!
Step 7

DIRECTIONS FOR CRISP CHEDDAR-CORNMEAL WAFFLES
Step 8

Sift together first 5 ingredients in a large bowl. Stir in cheese and pecans. Combine eggs and next 3 ingredients gently stir into dry ingredients just until blended.
Step 9

Spoon heaping 1 cup batter evenly onto preheated, lightly greased waffle iron. Cook 5-10 minutes or until crisp and done. Repeat with remaing batter.
Step 10

Transfer waffles to a baking sheet, and keep warm, uncovered, in the oven at 200 degrees until ready to serve.
Step 11

NOTE: Waffles may be frozen in zip-top freezer bags and reheated in over or toaster oven.
Step 12

GARNISHES: toasted sliced almonds, flat-leaf parsley.
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